| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 1/2 Tasse | flour |
| 1/2 Tasse | sugar |
| 2 Teelöffel | baking powder |
| 1/2 Teelöffel | salt |
| 1 Esslöffel | lemon extract |
| 1 Tasse | Butter or shortening |
| 3 | eggs |
| 3/4 Tasse | milk |
| 1 Tasse | raisins |
| 1 1/4 Tasse | coconut shredded |
| 2 | egg whites lightly beaten |
|
2 tb Lemon rind; -Or-
Preheat oven to 350 F.
In a large mixing bowl, combine flour, sugar, baking powder, salt, and lemon rind. Cut in butter until mixture is crumbly in texture. Beat eggs with milk and add to flour mixture. Blend until just moistened. Do not over mix.
Add raisins and coconut and mix again, just enough to incorporate. Using an ice-cream scoop or tablespoon, portion dough onto a greased cookie sheet. Brush the tops of each bun with beaten egg whites and sprinkle with sugar.
Bake for about 25 minutes. Buns should be golden brown and firm to touch.
Mickey - Volume Ii Typed for you by Karen Mintzias
|
|
Anmerkungen zum Rezept:
keine |
